Who doesn’t want chocolate for breakfast?! Many people, me included, prefer slightly sweeter foods for breakfast. Maybe because they go so well with a big cup of coffee? Even though I crave sweeter foods, I still prefer not to eat too much sugar at breakfast as it results in a sugar crash at around 11am! This chocolate hazelnut granola is the perfect sweet hint for breakfast. You can’t go wrong with the hazelnut and chocolate combo (hello Nutella), combined with the epic crunch of this granola it truly is a delight. Serve it up with some yoghurt and fruit for an easy, nutritious breakfast bowl.
- Oats: a key in granola! I prefer a whole rolled oat in my granola.
- Hazelnuts: opt for a blanched and roasted hazelnut so that you can throw them right in. I love these ones by Buy Whole Foods Online.
- Chocolate: you have two options here, cacao powder or cocoa powder. Cacao powder is very nutrient dense and is the raw powder, but it does have a more bitter taste, think of it as the dark chocolate variety. Cocoa powder is more processed and has a milder taste, and is perfect for a traditional chocolate flavour.
- Puffed grain: I adore adding puffed grains to granola, they add a lightness to it and I find they are essential for the best crunch. Puffed millet is my favourite, but you can use any,
Chocolate Hazelnut Granola
- 1.5 cups puffed millet or other puffed grain
- 2.5 cups oats
- 1 cup blanched hazelnuts
- 1/3 cup cocoa powder or 1/4 cup raw cacao powder
- 1/3 cup coconut oil melted
- 1/4 cup honey or maple syrup
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- Preheat the oven to 180c/350f.
- In a large bowl, mix together the oats, puffed millet, cocoa powder, hazelnuts and salt.
- In a small bowl, mix together the honey, vanilla extract and coconut oil. Add to the large bowl and mix well.
- If you prefer a sweeter granola, you may want to add a few extra tbsp of sugar, honey or maple syrup.
- Spread out on a large baking tray and pack down lightly with the back of a spoon. Bake for 40 minutes, stirring well every 15 min or so. If it starts to brown too much, reduce the heat.
- Allow to cool completely on the baking tray (this ensures maximum crunch) before transferring to a jar to store.